American doughnuts have holes. Berliners do not. That hole is filled with jam.
Fluffy, yeast-risen dough. Fried until golden. Injected with raspberry or apricot jam. Rolled in powdered sugar. One bite. You’re in Berlin. No plane ticket required.
Ingredients
Makes 12-15 Berliner.
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup warm milk (110°F)
- ¼ cup granulated sugar
- ½ tsp salt
- 3½ cups all-purpose flour
- 3 large eggs
- 4 tbsp unsalted butter, softened
- ½ cup warm water
- Oil for frying (vegetable or canola)
- 1 cup raspberry or apricot jam
- 1 cup powdered sugar (for coating)
Step-by-Step Instructions
Step 1: Make the Dough
- Dissolve yeast in warm milk. Let sit 5 minutes until foamy.
- Add sugar, salt, 1 cup flour, eggs, and warm water. Mix.
- Gradually add remaining flour and softened butter. Knead 8-10 minutes until smooth.
- Cover. Let rise 1 hour until doubled.
Step 2: Shape and Rise Again
- Punch down dough. Roll to ½-inch thickness. Cut circles with a 3-inch cutter.
- Place on floured baking sheet. Cover. Let rise 30 minutes.
Step 3: Fry
- Heat oil to 350°F (175°C).
- Fry doughnuts in batches, 2-3 minutes per side, until golden brown.
- Drain on paper towels. Cool slightly.
Step 4: Fill and Coat
- Fill a piping bag with jam. Use a small tip to inject jam into each Berliner.
- Roll in powdered sugar until fully coated.
Step 5: Serve
- Serve same day. They’re best fresh. Eat immediately. No sharing required.
Summary
Prep Time: 30 minutes | Rise Time: 1.5 hours | Cook Time: 15 minutes | Total Time: ~2.5 hours
Yield: 12-15 Berliner
Difficulty: Medium
Storage Notes
Best Fresh:
Berliners are best eaten the day they’re made. Day-old is still good, but not the same.
Freezer Friendly:
Freeze unfilled, uncoated doughnuts for 1 month. Reheat in oven, then fill and coat.
Pro Tip:
No piping tip? Poke a hole with a chopstick and use a squeeze bottle.
